CSA working shares helping to bring in the winter squash and pumpkins.
Thanks to the Brooks and White Families.

Pumpkin Muffins
Adapted version of “Nutty Pumpkin Bread” from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
preheat oven to 350F

4 cups whole wheat flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, nutmeg, cloves
Mix together in a large bowl and make a well.
1 1/2 cups pumpkin or winter squash (cooked and pureed)
2 eggs (lightly beaten)
1/2 cup oil
1/2 nuts ( you can use the hull-less pumpkin seed in the Kakai Pumpkins)
1 cup raisins, cranberries or dates ( chopped; optional)
Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into prepared 24 muffin tins. bake about 20 minutes or until firm.

Bread variation: Pour batter into 2 greased 9×5-inch loaf pans. Bake in preheated at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.